Pot Pies – Using Puff Pastry

by on October 28, 2011 » Add the first comment.
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2016-04-06 14.05.16INGREDIENTS

  • 1/2 C chopped onion
  • 1/2 C chopped celery
  • 1/2 C chopped carrot
  • 1 TBL canola oil
  • 1/2 stick melted butter
  • 1/2 C frozen tiny English peas
  • 2 TBL flour
  • 1 C chicken broth
  • 1/2 C half & half
  • 1/2 tsp salt
  • scant black pepper
  • 2 C diced cooked chicken
  • 1 sheet frozen puff pastry, thawed
  • 1 egg yolk
  • 1 TBL half & half
  • Optional: Parsnips or Potatoes

STEP BY STEP

  1. Saute onion, celery and carrot in canola oil for 10 minutes
  2. Add melted butter
  3. Stir in peas and flour, cook 1 minute, stirring constantly
  4. Gradually add broth and 1/2 cup half & half; whisk until lumps disappear
  5. Cook over medium heat, stirring constantly, until thickened
  6. Stir in salt and pepper. Add chicken, stirring well
  7. Ladle chicken mixture into oven-proof ramekins, filling to within 3/4 inch of rim – set aside
  8. Roll pastry sheets to 1/8 inch thickness
  9. Cut pastry 1/2 inch larger than ramekins
  10. Place on top with about 1/4 inch overlap
    – DO NOT press down on the filling – air space is needed for both sides to become crisp
  11. Seal on the edges though
  12. Combine egg yolk and 1 tablespoon half & half
  13. Brush top with egg mixture
  14. Poke three knife slits in the top from which steam will escape
  15. Bake at 400 degrees for 15-20 minutes until top is puffed and browned.

Find more like this: Casseroles and Pan Dishes, Lunches

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